Tomatillo Soup (Vegetarian)

1 review, 5 star(s). 100% would make again

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1 tb olive oil
1 ts Dried sage
1/4 c Poblano chile; seeded &
2 md Carrots; sliced
1 ts Dried Oregano
1/2 c Red bell pepper; seeded &
1/4 c Chopped cilantro
1/2 c Yellow bell pepper; seeded &
6 c Water
1 tb Ground red chile
1 ts Kosher salt
1 tb Ground cumin
1/3 c Fresh orange juice
3 Stalks celery; sliced
2 c Tomatillos; sliced
(husks removed)
1 lg Leek*; sliced
1 ts Dried thyme
1/4 c Fresh lime juice

Original recipe makes 6 servings



*white & tender green parts In large pan over medium heat, saute the celery, leek, carrots, bell peppers, poblano, and tomatillos in olive oil. Add oregano, thyme, sage, cumin, red chile and salt. Add water to cover and simmer until tender. Add juices and cilatnro. Season with salt to taste. Serves 6. Authors note: Soup keeps well and tastes very good the second and even third day after preparation, so dont hestiate to make this early. Restaurant: Garlands Oak Creek Lodge, Sedona, Arizona, Chef Amanda Stine. Book: Vegetarian Southwest, recipes from the regions favorite restaurants, by Lon Walters, 1998; ISBN: 0-87358-710-3. Recipe by: Garlands Oak Creek Lodge, Sedona, Arizona

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This is excellent! I added some gardein chikn scallopini. I imagine tofu would work as well.
Handcraftedlife 3y ago

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